Lots of Food Scraps- Good or Bad?

It’s Compost Awareness Week!


compost bucket7

Even though I have been collecting my food scraps for compost collection for over a year now, I only started weighing our compost bucket last August.

I keep a little spreadsheet with the totals from each month.

  • August 11.22 lb
  • September 5.88 lb
  • October 7.04 lb
  • November 15.74 lb (house plant and outdoor plant)
  • December 11.48 lb (Not including our Halloween pumpkin)
  • January 10.38 lb
  • February 15.5 lb (dead house plant, RIP)
  • March 17.22 lb (chicken carcass, cleaned out the fridge)
  • April 12 lb
  • May 18.74 lb

While the numbers have fluctuated and have been going up, I have been bothered about whether or not that is a good thing.

Having a heavy compost bucket means we have a lot of food scraps and that can mean one of two things:

1.  We are finally figuring out what can be composted and just collecting more of it


2. We are just wasting a lot of food 

So which one is it? What do you think?


  1. Interesting question. I’ve also been pondering this. We’ve come up with a way of throwing out less scraps, actually. We keep two compostable bags in the freezer (to prevent odors and fruit fly infestations): one bag for food scraps/waste; and one for vegetable trimmings (from chopping up veggies for cooking) and overripe vegetables that would previously have been thrown out. When the veg trimmings bag fills up, we make vegetable soup stock with it. When the scraps one fills up, we take it out to our apartment building’s compost bin. We’ve found that we’re more careful about what gets thrown away, and we use up more of what we would have previously thrown out. Either way, composting is a great way of cutting down on what gets tossed into landfills. I feel less guilty about throwing out food scraps when I know it’s going to be composted because it just seems a lot less wasteful than being thrown into the garbage. And the veg scraps and overripe veggies make lovely soup stock! 🙂

    Liked by 1 person

      1. There isn’t really a recipe for our soup stock – we just sort of wing it. Since the contents of the veggie cuttings bag are never the same way twice, it always turns out a bit different. One thing that never changes is that we always start with the holy trinity of flavour: onion, carrots, and celery. You can cut them up a bit or leave them whole. Then throw in the contents of your veggie bits bag, cover it all with water (in a stock pot) and then cook the living daylights out of it. We will usually simmer it for several hours. Then cool it, strain it, and divide it up into portions and freeze whatever you don’t use right away to make soup. It’s great for any soup recipe that calls for veggie stock. Hope this makes sense! 🙂

        Liked by 1 person

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